SPRING TIME

New Zealand Listener, Volume 3, Issue 71, 1 November 1940, Page 44

SPRING TIME

Fresh Fragrant Mint VERY housewife is welcoming the young fresh mint which is now quite plentiful. The first thought, of course, is to make mint sauce, as an accompaniment of Spring lamb, and if the lamb is as yet too expensive for your large family, then make your leg of hogget deceive them by serving mint sauce with it. Chop the mint very finely indeed, and if you sprinkle a little sugar ‘over the leaves, as you chop them, the job will be much easier. Pour boiling water over the mint then, add. sugar to taste, and leave it to infuse for an hour or two. Then add sufficient vinegar to give the tartness you prefer. Mint Jelly This is very convenient for a picnic lunch with cold lamb. One dessertspoon of gelatine, 4% breakfast cup of hot water, 42 breakfast cup of vinegar, 3 dessertspoons of sugar, 4% ° teacup chopped mint, and a pinch of salt. Dissolve gelatine, sugar and salt in hot water. Add the mint and vinegar. Stir occasionally as the mixture ‘thickens. Pour into a shallow flat mould and leave to set. Turn out, cut into fancy shapes, and serve with cold lamb instead of mint sauce, or use it as a base for jellying cold lamb and green peas. Mint Sherbert Pour one breakfast cup of hot water over a packet of lime jelly. Pour a second cup of hot water over a good handful of chopped fresh mint. Let this infuse for a while then strain it into the jelly. Let it stand till cold, then add the well-beaten whites of 2 eggs, and beat all. till light. Pour into a mould or into egg cups, and leave to set. The sender of this recipe says that she serves this with fruit salad; and that it isa favourite dish. Mint Sauce to Keep ~ One bottle of vinegar and 1lb. of brown sugar are boiled well together for half an hour. Have at least 2 or 3 cupfuls of mint ready chopped. Put the mint in a preserving jar and pour the boiling liquid over. Tie down with paper and do not use a metal cover. (" Maud Ann," Kilbirnie.) Old English Mint Chutney One pound of firm ripe tomatoes, 11b. of peeled sour apples, 8 medium-sized onions, 4 breakfast cup of mint leaves (pressed down), 21 cups of vinegar, 3 cups of sugar, 1 cup of raisins, 2 dessertspoons of dry mustard, 2 teaspoons salt, and. 4 chillies. Put all fruit and mint leaves through the mincer. Bring the vinegar to the boil, add the mustard; previously mixed with a little water. Add the salt and sugar and bring to the boil before taking off the fire. Pour over the minced pulp and mix well. When quite cold bottle and cork, or cover with paper. Store’ in a cool place and leave for ten days before using. (" Maud Ann," Kilbirnie.) Mint Tart Select some nice og mint, wash it, and then chop it finely. Make a puff pastry and roll it out. On one half place the chopped mint very thickly, then on

that add a thick layer of currants. Then put another layer of brown sugar, finishing with knobs of butter over it all. Have a good lot of each ingredient. Then sprinkle water over it all, fold over the other half of the pastry to make the pasty, and bake in a hot oven till nicely browned. Easy Mint Chutney This is delicious and keeps well in screw-top jars. Two cups of mint, 2 packets of seeded or seedless raisins, and 1 pint of vinegar. Mince the raisins and the mint together. Bring the vinegar to the boil and pour over the mixture, Mix well and leave to cool. Mint Cup Five lemons, 14% cups of sugar, %4 cup water, 3 bottles ginger ale, 1 bundle of fresh mint, and a lump of ice if you have it. Strain the lemon juice into a jug, add the mint leaves, sugar and water. Cover and let it stand for half an hour. Put the lump of ice into a bowl, strain the mixture into it, add the ginger ale just before serving, and garnish with slices of lemon and a few tiny mint leaves.